METHOD OF SPARKLING WINE PRODUCTION Russian patent published in 2009 - IPC C12G1/06 

FIELD: chemistry, food products.

SUBSTANCE: blending is prepared, in production line or by periodical method, and processed, reservoir and expedition liqueurs are prepared. Yeast dilution of pure yeast culture is prepared, into nutritional medium yeast autolysate, obtained by means of fermentative yeast processing before and/or during process of mechanical and/or physical action on them, is introduced additionally in amount from 0.1 to 2% from culture liquid volume, for fermentative processing enzyme of proteolytic and hydrolytic action. For obtaining fermenting mixture, blending of processed bottling-resistant wine material is used, reservoir liqueur and yeast dilution in amount that ensures content in fermenting mixture of 22-24 g/dm³ of sugar and 3-5 mln/cm³ of yeast cells, as well as of yeast autolysate, obtained by means of fermentative yeast processing before and/or during process of mechanical and/or physical action on them, in amount from 0.3 to 1.0% of wine volume, for fermentative processing enzyme of hydrolytic action is used. Fermenting mixture is subjected to secondary fermentation during 17-25 days, then it is processed with cold, filtered, expedition liqueur is introduced in amount necessary for bringing finished champagne up to required mark, wine is filtered and bottled. After cooling, yeast autolysate, obtained by means of fermentative yeast processing before and/or during process of mechanical and/or physical action on them, in amount from 0.1 to 1.0 from its volume, is introduced, for fermentative processing enzyme of proteolytic and hydrolytic action being used. If necessary, for preparation of blending and obtaining fermenting mixture, tartaric acid is introduced in amount not more than 1.5 g/dm³. For obtaining autolysate, suspension of wine, beer or bakery yeasts in form of liquid dilution of pure culture, which is preliminary centrifuged, or rehydrated dry yeast preparation, or sediment yeasts, taken after fermentation is over, is mixed with enzyme preparation of hydrolytic and/or proteolytic action in amount 4-25 g per 1 hl of dilution and is incubated during 2-24 hours. After this or after mixing, omitting incubation stage, mechanical and/or physical action is performed during from 0.5 sec to 60 minutes, for which existing in nature mechanical and physical methods of destruction are used. Autolysate is stored till utilisation at temperature 5-10°C during 1-3 days or is alcoholised till 17% strength and stored during 30 days, or is dried, and later used in industry.

EFFECT: increase of organoleptic indices of finished product, increase of taster mark due to enriching it with products of yeast autolysis.

2 cl, 4 ex